JPS5846290B2 - How to produce cooking chestnuts - Google Patents
How to produce cooking chestnutsInfo
- Publication number
- JPS5846290B2 JPS5846290B2 JP53152260A JP15226078A JPS5846290B2 JP S5846290 B2 JPS5846290 B2 JP S5846290B2 JP 53152260 A JP53152260 A JP 53152260A JP 15226078 A JP15226078 A JP 15226078A JP S5846290 B2 JPS5846290 B2 JP S5846290B2
- Authority
- JP
- Japan
- Prior art keywords
- chestnuts
- pulp
- chestnut
- sugar
- skin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
【発明の詳細な説明】
この発明は、保存性を高め、かつ調理の際の手間を省く
ことを目的とする栗御飯等の料理用架の製造方法に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for manufacturing racks for cooking chestnut rice, etc., with the purpose of increasing preservability and saving time and effort during cooking.
一般に栗の実は虫喰いが生じやすく、また変質しやすい
ため、収穫俊速やかに消費または加工される。In general, chestnuts are easily eaten by insects and deteriorate, so they are consumed or processed as soon as they are harvested.
このほか冷蔵および冷凍保存もされているが、冷蔵によ
る保存期間はさほど長くなくせいぜい6力月程度にすぎ
ず、また冷凍すると解凍の際に肉質が変化して、本来の
品質が極度に低下するので、限られた用途にしか用いら
れない。In addition, refrigerated and frozen storage is also possible, but the storage period with refrigeration is not very long, only about 6 months at most, and when frozen, the quality of the meat changes when thawed, drastically reducing its original quality. Therefore, it can only be used for limited purposes.
したがって、一般消費者(家庭等)は、収穫期(秋季)
においては新鮮な栗を用いた料理例えば栗御飯、茶碗蒸
、栗きんとん、甘露煮等を行うが、一方季節外において
は前記理由により、加工済の缶詰、瓶詰等を利用せざる
を得ない。Therefore, general consumers (households, etc.)
In Japan, fresh chestnuts are used in dishes such as chestnut rice, chawanmushi, chestnut kinton, and kanroni, but outside of the season, for the reasons mentioned above, processed canned or bottled chestnuts must be used.
しかし、缶詰あるいは瓶詰は一般に砂糖煮とされ、甘味
が強いので、栗御飯等の料理材料としては適しない場合
がある。However, canned or bottled meat is generally boiled in sugar and has a strong sweet taste, so it may not be suitable as an ingredient in dishes such as chestnut rice.
また、栗を調理する際の問題点は、まず剥皮に多大の手
間を必要とすることと、つぎに煮熟にかなりの時間を要
し、20〜30分煮熟しないと豊潤な煮栗の風味を得ら
れず、また調味成分の浸透も容易でないことである。Also, the problem with cooking chestnuts is that peeling them requires a lot of effort, and secondly, boiling them takes a lot of time, and if you don't boil them for 20 to 30 minutes, the richness of the cooked chestnuts will not turn out. Flavor cannot be obtained, and seasoning ingredients do not penetrate easily.
このため栗の煮熟時間を短縮する目的で、果肉を二つな
いし数個に破砕するか、あるいは塩、しょう油その他の
調味料を最初から加えないで途中以降に添加する等の調
理がなされている。For this reason, in order to shorten the cooking time of chestnuts, the pulp is crushed into two or several pieces, or salt, soy sauce, and other seasonings are not added from the beginning but are added after the middle of cooking. There is.
最近栗を予め調理(すなわち剥皮のうえ煮熟)したもの
を冷凍乾燥し、これを復水または砂糖漬げする研究が報
告されているが、この乾燥品を取扱うときには破損が多
く、また吸水の際に、栗のでん粉が予めα化されている
ので、表面の糊化が起き、必ずしも復水が容易でない。Recently, research has been reported in which chestnuts are pre-cooked (that is, peeled and boiled), freeze-dried, and then condensed or pickled in sugar. In this case, since the chestnut starch has been pre-gelatinized, gelatinization occurs on the surface and condensation is not necessarily easy.
この発明はこのような欠点を除くためなされたもので、
詳細に説明すればつぎのようになる。This invention was made to eliminate these drawbacks.
A detailed explanation is as follows.
まず収穫した栗のおに皮およびしふ皮を迅速にむき、直
ちに0.1〜0.7%(好ましくはo、i〜0.5%)
の明ばん水に12時間以上浸漬して果肉の状態を調整し
た後、水分が5%以下になるまで冷凍真空乾燥する。First, quickly peel the chestnut skin and shibune skin of the harvested chestnuts, and immediately add 0.1 to 0.7% (preferably o, i to 0.5%).
After adjusting the condition of the pulp by soaking it in alum water for 12 hours or more, it is freeze-dried in vacuum until the moisture content is 5% or less.
このようにして得られた栗の果肉は、多孔性の微細構造
を有し、かつ生の状態で乾燥するために復水性も良く、
短時間で煮熟され、また塩、砂糖、しよう油等の調味料
の浸透(味付)も良好で、かなりの濃度の調味料を添加
しても煮熟に要する時間を延長する必要はない。The chestnut pulp obtained in this way has a porous microstructure, and since it is dried in a raw state, it has good water retentivity.
It is boiled in a short time, and seasonings such as salt, sugar, and soybean oil penetrate well (seasoning), so there is no need to extend the time required for boiling even if a considerable concentration of seasonings is added. .
なお冷凍真空乾燥によって重量は約1/3に軽減され、
輸送、取扱上きわめて有利であることは当然である。In addition, the weight is reduced to about 1/3 by freeze-vacuum drying.
Naturally, it is extremely advantageous in terms of transportation and handling.
したがってこの発明による栗の果肉は、常温保存性なら
びに復水性に優れ、味付けも容易であり、その上部品の
流通にも非常に便利である等の特徴がある。Therefore, the chestnut pulp according to the present invention has characteristics such as excellent storage stability at room temperature and water condensation, easy flavoring, and very convenient distribution of parts.
以下に実施例を挙げる。Examples are given below.
実施例 1
加工原料として1000rの栗を用意し、おに皮(外皮
)およびしぷ皮(内皮)を取り除いた栗の果肉(400
P)を直ちに0.2%の明ばん水(+5℃以下)に浸漬
し、冷蔵庫に1日間保存した後水切りを行い、冷凍真空
乾燥法に従って一30℃の冷凍庫で6時間凍結し、さら
に真空度1m7nHg以下、品温60℃以下の条件下で
、5%以下になるまで果肉中の水分を除去した。Example 1 1000 liters of chestnuts were prepared as a raw material for processing, and the chestnut pulp (400 liters
P) was immediately immersed in 0.2% alum water (below +5°C), stored in the refrigerator for 1 day, drained, frozen in a freezer at -30°C for 6 hours according to the freeze-vacuum drying method, and further dried under vacuum. Moisture in the pulp was removed to 5% or less under conditions of a temperature of 1m7nHg or less and a product temperature of 60°C or less.
得られた果肉の保存性は、未処理の生来が2%3ケ月、
冷蔵品が約6ケ月であるのに対し、少なくも3年間経過
後も変質は全く認められなかった。The shelf life of the obtained pulp is 2% for 3 months when untreated.
No deterioration was observed even after at least 3 years, compared to about 6 months for refrigerated products.
また、この実施例によって得られた果肉の煮熟時間は、
生来が約20分以上を要するのに対し、僅かに10〜1
5分でよく、また塩、しよう油等に味付げによる煮熟時
間の延長は不必要であった。In addition, the boiling time of the pulp obtained in this example is
While it takes about 20 minutes or more for natural people, it only takes about 10 to 1 minute.
It took only 5 minutes, and there was no need to extend the boiling time by seasoning with salt, soybean oil, etc.
さらに栗の甘露煮のように、50%以上の糖分を果肉に
与えるには、生来の場合は最初30%程度の糖液から煮
込み始め、漸次糖分を補充しながら煮込んで行かなげれ
ばならないが、この実施例による果肉は、直接50%の
濃度糖液から煮込み始めても果肉内に均一の糖分を浸透
させることができた。Furthermore, in order to give more than 50% sugar content to the fruit pulp, such as in candied chestnuts, it is necessary to start simmering with a sugar solution of about 30% and gradually replenish the sugar content. Even if the fruit pulp according to this example was boiled directly from a 50% sugar solution, it was possible to uniformly infiltrate the sugar content into the fruit pulp.
なお本実施例によって得られた乾燥果肉(1351)を
水で煮熟したとき、復元重量は4651であった。Note that when the dried pulp (1351) obtained in this example was boiled in water, the reconstituted weight was 4651.
実施例 2
実施例1によって得たこの発明による栗Aと、明ばん水
による浸漬処理をしない冷凍乾燥栗Bとについて30%
砂糖液による煮沸試験を行った。Example 2 30% for chestnuts A according to the invention obtained according to Example 1 and freeze-dried chestnuts B that were not soaked in alum water.
A boiling test using sugar solution was conducted.
Aは、約10分後にほぼ復元し、糖分の浸透も良好で果
肉は柔らかくなっており、煮熟風味はほとんど付与され
ているがやや不完全な状態であり、約15分後には糖分
の浸透および煮熟風味は完全なものとなっていた。In case A, the fruit is almost restored after about 10 minutes, the sugar penetration is good, the pulp is soft, and most of the boiled flavor is imparted, but it is in a slightly incomplete state, and the sugar penetration is good after about 15 minutes. And the boiled flavor was perfect.
これに対しBは約15分経過しても、復水は不完全で、
果肉の中央部は乾燥状態のままであり、20分後にほぼ
復元を完了し、果肉は柔らかく、糖分も浸透はしている
が、完全とは言えない。On the other hand, in B, even after about 15 minutes, the condensation is incomplete.
The center of the pulp remains dry, and restoration is almost complete after 20 minutes; the pulp is soft and the sugar has penetrated, but it cannot be said to be complete.
約30分後には煮熟風味および糖分の浸透は共に完了し
たが、果肉の一部には点部れが生じた。After about 30 minutes, penetration of both the boiled flavor and the sugar content was completed, but some spots appeared in the pulp.
この結果からこの発明による乾燥栗の煮熟に対する優秀
性を知ることができた。From this result, it was possible to know the superiority of this invention in boiling dried chestnuts.
この発明によれば、以上のように、予め皮を除いた状態
で栗が提供されるので、家庭等において手軽に利用する
ことができ、しかも保存性がよいので時期を問わず風味
の良い栗料理を得ることができ、さらに肉質が多孔質で
あるため、調理時間が短くて済むなどの優れた特性を有
する栗が得られる。According to this invention, as described above, chestnuts are provided with the skins removed in advance, so they can be easily used at home, etc., and have a good shelf life, so chestnuts have a good flavor regardless of the season. Chestnuts have excellent properties such as being able to be used for cooking purposes and requiring only a short cooking time due to their porous flesh.
Claims (1)
皮した後、速かに0.1〜0.7%、5℃以下の明ばん
水に12時間以上浸漬し、さらにこれを水切して急速凍
結し、その後水分が5%以下になるまで冷凍真空乾燥す
ることを特徴とする料理用架の製造方法。1 After peeling the chestnut skin 11 oni skin + 1 and 11 ship skin 11, immediately soak it in 0.1 to 0.7% alum water at 5 ° C or less for more than 12 hours, and then A method for producing a cooking rack, which comprises draining water, quickly freezing, and then freeze-vacuum drying until the moisture content becomes 5% or less.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP53152260A JPS5846290B2 (en) | 1978-12-07 | 1978-12-07 | How to produce cooking chestnuts |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP53152260A JPS5846290B2 (en) | 1978-12-07 | 1978-12-07 | How to produce cooking chestnuts |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5577858A JPS5577858A (en) | 1980-06-12 |
JPS5846290B2 true JPS5846290B2 (en) | 1983-10-15 |
Family
ID=15536586
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP53152260A Expired JPS5846290B2 (en) | 1978-12-07 | 1978-12-07 | How to produce cooking chestnuts |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5846290B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20220029666A (en) | 2019-06-28 | 2022-03-08 | 도아고세이가부시키가이샤 | A resin composition, a laminate with a resin composition layer, a laminate, and an electromagnetic wave shielding film |
KR20220107207A (en) | 2019-11-27 | 2022-08-02 | 도아고세이가부시키가이샤 | Resin composition, laminate with resin composition layer, laminate, flexible copper clad laminate, flexible flat cable and electromagnetic wave shielding film |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102793220A (en) * | 2012-08-23 | 2012-11-28 | 山东绿色乐园食品有限公司 | Color protection method of quick-frozen chestnut kernel in pure physical method and product |
JP7006883B2 (en) * | 2017-03-30 | 2022-01-24 | 愛媛県 | Manufacturing method of processed chestnuts |
CN111317055A (en) * | 2020-04-23 | 2020-06-23 | 广西壮族自治区林业科学研究院 | Preparation method of Chinese chestnut food |
-
1978
- 1978-12-07 JP JP53152260A patent/JPS5846290B2/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20220029666A (en) | 2019-06-28 | 2022-03-08 | 도아고세이가부시키가이샤 | A resin composition, a laminate with a resin composition layer, a laminate, and an electromagnetic wave shielding film |
KR20220107207A (en) | 2019-11-27 | 2022-08-02 | 도아고세이가부시키가이샤 | Resin composition, laminate with resin composition layer, laminate, flexible copper clad laminate, flexible flat cable and electromagnetic wave shielding film |
Also Published As
Publication number | Publication date |
---|---|
JPS5577858A (en) | 1980-06-12 |
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